Ingredients Jump to Instructions ↓

  1. Asparagus in (vegan) Oyster Sauce

  2. 1 bunch (about 1 pound) fresh asparagus (baby if available)

  3. 1/2 pound fresh oyster mushrooms, sliced into 1/4" strips

  4. 1 can sliced water chestnuts

  5. 2 cloves garlic, minced

  6. 1 tsp minced fresh ginger

  7. 1/4 cup dry sherry (or maybe less)

  8. 1/3 cup vegetarian oyster sauce

  9. 1 tbs. peanut oil

  10. Heat the wok, add the oil, let it heat. Whisk it around, then add

  11. the garlic and ginger and stir for about a minute. Add the

  12. asparagus, and stir fry for about 2-3 minutes. Add the oyster

  13. mushrooms, stirfry another 2 minutes, adding half of the sherry

  14. slowly. Add the water chestnuts, stirfry one minute, add the rest

  15. of the sherry, and stir until the sherry is mostly evaporated (about 2 minutes max

  16. 1-2 minutes

  17. bowl, cover, and start the final dish. (you can garnish with

  18. slivered scallions if desired)


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